Pumpkin Spice Latte Cupcakes

A Halloween Favorite

Yields: 12 cupcakes Prep time: 20 minutes Cook time: 20 minutes

Ingredients:

For the cupcakes:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves  
• ¼ teaspoon ground nutmeg
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup pumpkin puree
• ½ cup brewed coffee, cooled

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup pumpkin puree
• 2 tablespoons brewed coffee, cooled
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

For the topping:

• Cinnamon sugar, for dusting

Instructions:

Make the cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and coffee.  
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the frosting:

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Beat in the pumpkin puree, coffee, and vanilla extract.
3. Stir in the cinnamon, ginger, cloves, and nutmeg.
4. Frost the cooled cupcakes with the pumpkin spice frosting.
5. Dust with cinnamon sugar.

Enjoy!